Giovine suspects the magazine didn’t set foot in his purple and yellow shop (If they had they would have mentioned “the texture and creaminess of our gelato,”) still, he expects it will give him a bump in business.

Customers digging into the creamy dessert, that technically is not ice cream because it’s made with more milk than cream, were in agreement with the city’s latest food accolade.

“I wish we had this quality gelato in Boston,” said Pascal Stein, who grew up in Italy and called Gorgeous Gelato “the real thing.”

Giovine’s wife Maria Grazia, who studied at the University of Gelato in Perugia, Italy, makes 16 flavors, such as panna cotta with caramel and mokaccino, every day.

The national recognition will help the gelato industry, she said.

“It’s good news. Maybe people will know what gelato is in the future,” she said.

Those in the know, like food tourist Jimmy Zalcman, say Portland’s dessert scene has arrived.

“Ice cream plays a major role in Portland,” said the Boston resident during a repeat visit to Giovine’s shop. “In my gelato hall of fame, it makes the cut.”